ICE Alum Pnina Peled

Cooking for a Cause — ICE Alum Pnina Peled

Before she was customizing nutrient-dense menus for sick patients — and even before she worked in some of NYC’s top kitchens — Pnina’s circumstances were just like the average ICE student. Raised by a

stack of plates in kitchen

Plating: Choosing Dinnerware For Your Brand


culinary student sharpening knives

Student Stories: From Guantanamo Bay to Brooklyn's Best Kitchens


stack of plates in kitchen

The Essential Elements of Plating

Featuring contemporary plate styles from the Front of the House dinnerware portfolio, Chef Michael’s tutorial unveils the many ways chefs can express their creativity. {"preview_thumbnail":"/sites

plated dish photo by tod and diane

Plating: One Entrée, Three Ways

From classic French technique to new Nordic and linear styles of plating, Chef James visualizes some of the leading traditional and contemporary methods of visual presentation. {"preview_thumbnail":"

plated dessert made at institute of culinary education

VIDEO: One Dessert, Three Ways

Featuring a wide range of dinnerware from Front of the House, Chef Michael reimagines chocolate cake in three beautiful presentations: A three-tiered cake with glossy ganache and modern garnishes A

Chef James Briscione is the culinary director of the institute of culinary education

VIDEO: 5 Must-Have Plating Tools

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chef demonstrating knife skills

VIDEO: Knife Skills, Three Ways

Core Knife Tips: The average cook only needs three knives in the kitchen: a chef’s knife, a paring knife and a serrated knife. The first is for general slicing, dicing and cutting. A paring knife is

anthony caporale

Meet Anthony Caporale: ICE's Mixology Master

What do mechanical engineering, theater and cocktails have in common? Stir them all together and you get ICE Director of Beverage Studies Anthony Caporale — straight up. Over the course of his

chef chopping onions

VIDEO: ICE Student Stories—Hone Your Skills

Peter explains: “There are so many things that I thought I knew, but coming to ICE taught me the actual technique behind cooking. My skills increased tenfold.” What’s more, Peter was able to fund part

Anthony Rudolf

VIDEO: Meet the Culinary Entrepreneurs


pouring chocolate from mold

VIDEO: The Professional Sweet Spot


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